Simple food is truly the best food, and these green beans couldn’t be simpler. But somehow they look, taste, and feel sooo much more elevated than your average vegetable side dish.
Normally I’m a salt, pepper and garlic on a sheet pan kind of girl when it comes to green beans. I’m lazy, what can I say. But this is the kind of side dish I would make for my private chef clients, so I figured I could indulge a little and make the fancy version for myself too.
If you’ve ever had green beans at a really good restaurant, you know they always seem to have the most perfect texture. They’re tender but still have that satisfying snap, with just enough crispiness around the edges. The secret is that restaurants will usually lightly fry their green beans to get that perfect texture. Since we’re not deep frying anything here, the next best method is to
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